Meet the Christmas Red Velvet Cheesecake
This cheesecake is creamy, festive, and great for holiday gatherings. It mixes a red velvet-flavored cream cheese filling with a crunchy Oreo crust and fun Christmas sprinkles. It looks impressive but is straightforward to make. If you enjoy red velvet desserts, you might also like this Red Velvet Cheesecake Brownies for another twist.
Why this recipe is worth making
You get a rich, smooth cheesecake that still feels light thanks to whipped cream folded into the filling. The Oreo crust adds a pleasant crunch and chocolate note that pairs well with the red velvet flavor. It’s festive, easy to decorate, and makes a great centerpiece for holiday dessert tables.
Step-by-step guide to make the Christmas Red Velvet Cheesecake
Ingredients you’ll need
- 24 Oreo cookies (about 2 cups crumbs)
- 1/3 cup butter, melted
- 4 (8-ounce) blocks cream cheese, softened to room temperature
- 1/2 cup white sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Red food coloring, as needed for desired shade
- 1/4 cup Christmas sprinkles (for the filling)
- Whipped cream (for topping)
- Mini Oreos (for garnish)
- Extra Christmas sprinkles (for garnish)
How to bake and assemble
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Prepare Pan & Oven
- Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage.
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Make the Red Velvet Crust
- Crush Oreo cookies finely. In a bowl, combine crumbs with melted butter and 2 tablespoons of white sugar. Press mixture firmly into the bottom of the prepared springform pan. Bake for 8–10 minutes. Cool completely on a wire rack.
-
Prepare Cheesecake Filling
- In a mixer, beat softened cream cheese until smooth. Gradually add 1/2 cup white sugar, mixing until just combined. Stir in vanilla extract, cocoa powder, and red food coloring until evenly vibrant.
- In a separate bowl, whip 1 cup of the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in 1/4 cup Christmas sprinkles. Pour filling over the cooled crust.
-
Bake the Cheesecake
- Reduce oven temperature to 325°F (160°C). Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching halfway up the springform pan’s sides. Bake for 1 hour to 1 hour and 15 minutes, or until edges are set but the center still jiggles slightly.
-
Cool & Chill
- Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour. Remove from oven and water bath; cool completely on a wire rack for 2–3 hours. Run a knife around the edge to loosen, then cover loosely and refrigerate for at least 6–8 hours, preferably overnight, until firm.
-
Decorate & Serve
- Remove springform pan sides. Top cheesecake with whipped cream. Garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp, hot knife wiped clean between cuts. Store leftovers in the refrigerator.
Best ways to serve this cheesecake
Slice it thinly — cheesecake is rich, and smaller slices let everyone try it. Serve chilled on dessert plates with a dollop of whipped cream and a few mini Oreos on top. You can also add a light dusting of cocoa powder or extra sprinkles. For a holiday platter, surround slices with fresh berries. For another festive idea, check this Red Velvet Cheesecake Brownies recipe.
Storing and keeping it fresh
- Refrigerate leftovers in an airtight container or cover the cake tightly with plastic wrap.
- It will keep well for up to 5 days in the fridge.
- For longer storage, you can freeze slices for up to 1 month. Thaw overnight in the refrigerator before serving.
Top tips for success
- Let the cream cheese come to room temperature to avoid lumps.
- Beat the cream cheese until smooth, but do not overmix once the whipped cream is folded in. Overmixing can deflate the filling.
- Use a water bath (bain-marie) to help prevent cracks and keep the filling smooth.
- For a deeper red color, add food coloring a few drops at a time until you reach the shade you want.
- Chill the cheesecake overnight for best texture and clean slices.
- If you want more chocolate flavor, try adding a tablespoon more cocoa powder.
- For alternate ideas, see this Red Velvet Oreo Cheesecake inspiration.
Recipe variations you can try
- Oreo Crust Swap: Use chocolate graham crackers or crushed peppermint candies for a different flavor.
- Chocolate Layer: Add a thin layer of melted chocolate over the cooled crust before pouring the filling.
- Mini Cheesecakes: Make this as individual cheesecakes in a muffin tin for easy serving.
- Flavored Twist: Fold in chopped white chocolate or a teaspoon of instant espresso for depth.
Nutritional notes
Approximate per slice (1/12 of the cheesecake):
- Calories: ~420–520 (depends on portion size and garnish)
- Fat: high (from cream cheese and heavy cream)
- Protein: moderate
These are rough estimates. Exact values depend on exact brands and portion sizes.
Serving ideas for a family gathering
- Serve with fresh berries (strawberries or raspberries).
- Offer coffee, hot cocoa, or a light dessert wine.
- Make a small dessert station with toppings like extra whipped cream, crushed Oreos, and chopped nuts so guests can customize.
What pairs well with this dessert
- Coffee (black or a cappuccino) or a rich hot chocolate.
- A light, fruity wine like Moscato or a dessert wine.
- Fresh fruit like berries or citrus to cut the richness.
Frequently asked questions
Q: Can I use a different cookie for the crust?
A: Yes. Chocolate graham crackers or chocolate wafer cookies work well. You can also use crushed ginger snaps for a spicier note.
Q: Do I have to use a water bath?
A: It’s recommended. A water bath helps the cheesecake bake evenly and reduces the chance of cracks. If you skip it, expect a slightly different texture and keep an eye on baking time.
Q: How do I get clean slices when serving?
A: Use a sharp knife dipped in hot water and wiped clean between cuts. Chill the cake well before slicing for best results.
Q: Can I make this without food coloring?
A: Yes. The cake will be more cocoa-toned than bright red, but it will still taste great.
Q: Is it safe to add sprinkles into the filling?
A: Yes. Use fondant-style or classic sprinkles; some nonpareils may bleed color slightly but generally hold up well.
Conclusion
If you want more ideas or a similar take on this dessert, check out these recipes: Red Velvet Cheesecake (with Oreo Crust) – Live Well Bake Often, Red Velvet Cheesecake | kitchenfunwithmy3sons.com, and Merry Christmas! Red Velvet Cheesecake Cookies | droolfactor. These links offer extra ideas and variations to inspire your holiday baking.
Christmas Red Velvet Cheesecake
Ingredients
For the Oreo Crust
- 24 pieces Oreo cookies (about 2 cups crumbs)
- 1/3 cup butter, melted
For the Cheesecake Filling
- 4 blocks (8-ounce) cream cheese, softened to room temperature
- 1/2 cup white sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Red food coloring, as needed for desired shade
- 1/4 cup Christmas sprinkles, for the filling
For Garnish
- Whipped cream for topping
- Mini Oreos for garnish
- Extra Christmas sprinkles for garnish
Instructions
Prepare Pan & Oven
- Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage.
Make the Red Velvet Crust
- Crush Oreo cookies finely. In a bowl, combine crumbs with melted butter and 2 tablespoons of white sugar.
- Press mixture firmly into the bottom of the prepared springform pan.
- Bake for 8–10 minutes. Cool completely on a wire rack.
Prepare Cheesecake Filling
- In a mixer, beat softened cream cheese until smooth.
- Gradually add 1/2 cup white sugar, mixing until just combined.
- Stir in vanilla extract, cocoa powder, and red food coloring until evenly vibrant.
- In a separate bowl, whip 1 cup of the heavy whipping cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Fold in 1/4 cup Christmas sprinkles. Pour filling over the cooled crust.
Bake the Cheesecake
- Reduce oven temperature to 325°F (160°C). Place the foil-wrapped springform pan into a larger roasting pan.
- Carefully pour hot water into the roasting pan, reaching halfway up the springform pan's sides.
- Bake for 1 hour to 1 hour and 15 minutes, or until edges are set but the center still jiggles slightly.
Cool & Chill
- Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour.
- Remove from oven and water bath; cool completely on a wire rack for 2–3 hours.
- Run a knife around the edge to loosen, then cover loosely and refrigerate for at least 6–8 hours, preferably overnight, until firm.
Decorate & Serve
- Remove springform pan sides. Top cheesecake with whipped cream.
- Garnish with mini Oreos and extra Christmas sprinkles.
- For clean slices, use a sharp, hot knife wiped clean between cuts.
- Store leftovers in the refrigerator.
